Truffle pasta aglio e olio

Bring heavily salted water to a boil, add the linguine without breaking it and cook 8 to 9 minutes until al dente.

Slice a couple of pieces of truffle.

Pour about a quarter cup of olive oil into a pan, add a lot of sliced garlic right away and bring it up slowly with the oil so it does not burn; cook a few minutes until lightly colored.

Add a little red pepper flake, then a little truffle to flavor the oil and garlic.

Move the pasta straight from the pot to the pan and toss to coat.

Add the parmesan, then loosen with some of the pasta water until thick and glossy; add parsley.

Plate, top with extra garlic, more cheese and sliced truffle.